Instructions: Hope this is not a repeat of a previous response, but, at cooking school we were instructed to first flour anything being "fried" with a crust...the grainy texture of the flour seems to help the egg mixture and crumbs adhere to the item, including veggies, meats and fish. This technique has always been a success for me.

So, i would put some flour in a bag, separate the rings and drop them in the bag, shake it all up, then remove the rings individually, shake off the excess flour, dip in "egg", then dip in the crumbs.

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